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Moroccan Spiced Chicken Thighs with Lemon Couscous

Moroccan Spiced Chicken Thighs with Lemon Couscous

Dinner
Prep Time
15min
Cook Time
45min
Servings
3
Calories
625
Chef's Note

For the most flavorful chicken, marinate the thighs in the spice blend for up to 8 hours before cooking. If you don't have an oven-safe skillet, transfer the chicken to a baking dish after browning. The spice blend can be made in larger batches and stored in an airtight container for up to 3 months to save time on future meals.

Tags
Moroccan
chicken
dinner
Middle Eastern
couscous
spiced
one-pan
high-protein
balanced meal
Mediterranean
Ingredients

  • 6 pieces bone-in, skin-on chicken thighs

  • 3 tablespoons olive oil

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon paprika

  • 1/2 teaspoon turmeric

  • 1/4 teaspoon cayenne pepper

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 4 cloves, minced garlic

  • 2 whole lemon

  • 1 tablespoon honey

  • 1 1/2 cups couscous

  • 1 1/2 cups chicken broth

  • 1 medium, sliced red onion

  • 1/3 cup, chopped dried apricots

  • 1/4 cup, chopped fresh cilantro

  • 2 tablespoons, chopped fresh mint

  • 1/4 cup sliced almonds

  • 3/4 pound, trimmed green beans

  • 1 cup, halved cherry tomatoes

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    In a small bowl, mix together 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the Moroccan spice blend.

  • 3

    Pat 6 chicken thighs dry with paper towels. Rub with 1 tablespoon olive oil, then coat thoroughly with the spice blend, ensuring the spices get under the skin as well.

  • 4

    Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5 minutes until skin is golden and crispy.

  • 5

    Flip chicken thighs, add 4 minced garlic cloves to the pan, and cook for 2 minutes more.

  • 6

    Slice 1 lemon into rounds and tuck them around the chicken. Drizzle 1 tablespoon honey over the chicken thighs.

  • 7

    Transfer the skillet to the preheated oven and roast for 25-30 minutes, until chicken reaches an internal temperature of 165°F (74°C).

  • 8

    While chicken cooks, prepare the couscous. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add sliced red onion and cook until softened, about 3-4 minutes.

  • 9

    Add 1 1/2 cups chicken broth to the saucepan and bring to a boil. Remove from heat, stir in 1 1/2 cups couscous, cover, and let stand for 5 minutes.

  • 10

    Zest and juice the remaining lemon. Fluff the couscous with a fork and stir in lemon zest, 2 tablespoons lemon juice, 1/3 cup chopped dried apricots, most of the chopped cilantro and mint (reserving some for garnish).

  • 11

    Toast 1/4 cup sliced almonds in a dry skillet over medium heat until golden, about 2-3 minutes, stirring frequently to prevent burning. Set aside.

  • 12

    Blanch 3/4 pound green beans in boiling salted water for 3 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop the cooking.

  • 13

    In the same skillet used for almonds, heat a splash of olive oil over medium-high heat. Add the blanched green beans and 1 cup halved cherry tomatoes, sauté for 2-3 minutes until tomatoes begin to soften. Season with salt and pepper to taste.

  • 14

    Serve the chicken thighs over the lemon couscous, with the green beans and tomatoes on the side. Garnish with toasted almonds and the reserved herbs.

Nutrition Information (per serving)
625
Calories
42g
Protein
48g
Carbs
28g
Fat
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